#steak-cuts

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#ribeye #beef #short-loin #texas-roadhouse #sirloin #fine-dining #filet-mignon #tenderloin #longhorn-steakhouse
fromIndependent
2 days ago

Lucinda O'Sullivan's restaurant reviews: Quality meat steaks are dwindling on menus, but this classic Dublin spot is serving up a storm

With high-end beef offerings being overshadowed lately by cheap and cheerful cuts, it's important to remember that you get what you pay for, writes our critic Chateaubriand, cote de boeuf, filet mignon, New York strip, porterhouse, ribeye, T-bone, tomahawk - these are all hallowed words but ones that are fast disappearing from restaurant menus this autumn, except of course at dedicated high-end steak houses serving equally high-end cuts where, believe me, you pay accordingly.
Food & drink
fromTasting Table
1 week ago

The Once-Famous Cut Of Steak That Vanished From Menus - Tasting Table

Delmonico's is a steakhouse in New York City that is one of the oldest restaurants in the city, and has long had a reputation for its high-end beef. It's been around since 1837 and has been serving "Delmonico steaks" for just as long - but nobody really knows what cut of beef it originally was. Instead, because of the restaurant's reputation, Delmonico was used as a more ambiguous term to describe a high-quality steak with a few common characteristics.
Food & drink
Food & drink
fromTasting Table
2 weeks ago

Here's The Cut Of Beef That's Used For Texas Roadhouse's Country Fried Steak - Tasting Table

Texas Roadhouse uses USDA Choice sirloin, cut fresh in-house and seasoned simply, to make a more flavorful, tender country fried steak than typical cube-steak versions.
Food & drink
fromTasting Table
2 weeks ago

Why Texas Roadhouse's Most Popular Steak Isn't Served At Fine Dining Restaurants - Tasting Table

Sirloin is a lean, thinner, chewier budget cut that lacks the tenderness and juiciness upscale steakhouses demand, so they favor premium middle cuts.
Food & drink
fromTasting Table
1 month ago

12 Chain Restaurant Filet Mignon Steaks, Ranked Worst To Best - Tasting Table

Filet mignon is a scarce, extremely tender, lean cut from the tenderloin best served medium-rare and often paired with sauces to enhance its milder flavor.
#longhorn-steakhouse
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Food & drink
fromTasting Table
2 months ago

If You Spot This In Your Steak At A Restaurant, Feel Free To Send It Back - Tasting Table

Gristle is elastin-based connective tissue in steaks that remains tough and should be removed because it does not break down when cooked.
Cooking
fromTasting Table
2 months ago

The Short Loin Is Where All Your Favorite Beef Cuts Come From - Tasting Table

The short loin yields the most tender steaks because its muscles do little work, producing cuts like filet mignon, New York strip, porterhouse and t-bone.
Everyday cooking
fromTasting Table
4 months ago

Here's How Much Steak You Need Per Person When Cooking For A Crowd - Tasting Table

Plan for eight ounces of uncooked steak per person; reduce to five or six ounces with ample sides.
Dining
fromTasting Table
5 months ago

Why Sirloin Isn't A Choice Cut Of Steak At Fine Dining Restaurants - Tasting Table

Sirloin, while popular, is often overlooked in fine dining due to its lean texture and lower tenderness compared to premium steak cuts.
NYC food
fromTasting Table
5 months ago

Is Filet Mignon Actually Worth The Hype? We Asked A Chef - Tasting Table

Filet mignon, while tender, is considered the least flavorful steak cut by some chefs.
fromTasting Table
6 months ago

Denver Vs Ribeye Steak: Is There A Difference? - Tasting Table

Choosing the perfect steak can be a daunting task, especially since there are several different cuts of steak to choose from. However, the ribeye steak is always a stand out choice.
London food
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